View Pit Stop page for race #112 by bchung00 — Ghost race
View profile for Brandon (bchung00)
| Official speed | 89.59 wpm (58.94 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2021 6:13:59pm UTC |
| Race Finish | January 24, 2021 6:14:58pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. panda_jellyfam (89.05 wpm) |
| Accuracy | 98.0% |
| Points | 92.58 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |